Preparation -Pour 3 cups water into a medium saucepan. Stir in the sugar, cornstarch, flour and salt. Bring to a boil, stirring constantly over medium high heat. Reduce heat and cook on low for a few more minutes or until the mixture thickens. Add the lightly beaten egg yolks. Stir and cook for 2 more minutes. Stir in the lemon juice. Pour the mixture into the prebaked pie shell.

Meringue Topping

4 egg whites

1/2 cup sugar

Preparation - Beat the egg whites until very stiff. Gently fold in the sugar. Spoon the meringue on top of lemon filling, covering the entire surface. Bake in a preheated oven at 325º for 15 minutes or until the peaks on the meringue topping are very lightly browned. Cool at room temperature for about 1 hour, then refrigerate for at least 2 to 3 hours before serving.